Learn the technique for making perfect caramelised Onions.
Even the most passionate French onion soup aficionado probably can’t explain how a little heat transforms one of the nature’s most ubiquitous vegetables into a supple and sweet addition to any dish.
And, if you don't care either just skip the science lesson and go to the recipe. ;-)
In the simplest terms, caramelisation is the browning process that occurs when sugar is heated.
However, there are numerous forms of caramelisation depending on the types of sugars in the food and the kind of reaction taking place.
The specific kind of browning taking place when you heat an onion is called pyrolysis. This is a non-enzymatic form of browning, meaning it isn’t taking place as a result of contact with oxygen, but rather a chemical process.
An easy way to picture the difference between non-enzymatic and enzymatic browning is to imagine the contrasting reactions that a sliced apple and sliced onion have to oxygen.
While a sliced apple will begin to turn brown
soon after making contact with the oxygen (aka. enzymatic browning), the sliced
onion will stay its same color even after prolonged exposure to air.
An onion can only be browned when it comes into contact with a heat source, which causes a reaction that not only changes the physical appearance of the onion, but also the chemical makeup. The key to this reaction is the natural sugars that are already contained within raw onions to transform them into delicious caramelised onions.
This chemical process occurs when the onion comes in contact with heat, causing the temperature within the cells of the onion to rise.
Once this temperature reaches a certain point, pyrolysis occurs, causing the larger starch and sugar molecules of the vegetable begin to break down into smaller units.
This happens when the heat causes the cellular bonds that link the large sugars together to break apart, transforming them into the single molecules that give the onion a sweeter, milder flavor.
Caramelising an onion to perfection requires time and patience, as the onion — which is about 90 percent water to begin with — needs to sweat out a significant amount of that liquid. This release of water is key to the caramelisation process because this excess liquid allows the onion’s structure to begin to break down, and for the vegetable to start to soften.
During this process the texture and appearance of the
vegetable is also altered, as the structural starches in the onion break down
as well, seemingly magically transforming the onion from yellow or white,
crunchy, and astringent to golden brown, soft, and subtly sweet.
Don't worry, you have a choice to print the photo or not, when you click print! ;-)
Helpful Notes & Tips
Visit my Pinterest, Facebook Page & Twitter.
Get the nutritional information for this recipe yourself from CALORIE COUNTER, it’s easy.
Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.